200 TWENTY-FIFTH ANNIVERSARY REPORT. 
The element of time is a factor that modifies all other con- 
ditions, since, as a rule, increase of ripening results from an in- 
crease of the ripening period, at least within the usual limits of 
the commercial life of cheese. 
It will be observed that the factors of time and temperature 
and, to some extent, moisture are connected with the management 
of cheese after it is made, while the other conditions are associated 
with the process of manufacture. All of these conditions can be 
under control, so that the cheese-ripening process may be de- 
layed or hastened. If a cheese is desired that ripens quickly, it 
should contain more than the usual amount of rennet, a moisture 
content of about 40 per ct. or more, and about I to 1% pounds of 
salt for 1,000 pounds of milk. Then it should be kept at a tem- 
perature between 60° F. and 70° F., if it is to be placed in the 
hands of consumers’ in one month or six weeks, and the atmos- 
phere of the curing-room should have a humidity of 75 to 85 per 
ct. of saturation. However, it should be stated that cheese made 
to ripen quickly gives better commercial results when ripened at 
a lower temperature than 60° F. and held a longer time. 
For a slow-ripening cheese, not more than 2% ounces of rennet- 
extract, such as Hansen’s, should be used for 1,000 pounds of milk, 
and about 2. to 2% pounds of salt. The other conditions that 
influence the moisture content of cheese, such as the temperature 
of heating the curd, the fineness of cutting curd, the amount of 
acid developed in the curd, cheddaring, etc., should be well under 
control, so as to produce a cheese containing, when fresh from 
the press, about 37 per ct. of water. For ripening, it should be 
kept at a temperature below 50° F. in a fairly moist atmosphere 
for a period of 3 to 6 months or more. 
According to results given in Bulletins Nos. 184 and 234, cheese 
that ripens slowly is of higher commercial value than cheese ripened 
more quickly. The commercial life of cheese made to ripen quickly 
is much shorter than that of cheese made to ripen slowly; in other 
words, quick-ripening cheese must be consumed at an earlier age, 
since, after once reaching its best commercial condition, it deterio- 
rates in quality more rapidly than slow-ripening cheese. 
(b) Relation of conditions of ripening to favor in cheese.— In- 
crease of temperature favors a more rapid development of cheese- 
flavor, but the continuation of such a condition causes rapid de- 
terioration of flavor. Sharpness of flavor is usually met with only 
in cheese cured above 60° F. High moisture content favors a 
